Beef Tenderloin With Cipollini Onions Agrodolce Recipes

CIPOLLINE IN AGRODOLCE

Steps:

• Heat the butter in a pan large enough to hold the onions.
• Cook the onions in the butter for a few minutes while stirring.
• Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil.
• Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized).
• Sprinkle with lemon juice & serve.

BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE

Steps:

• Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
• Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.

BEEF TENDERLOIN WITH RED WINE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
• For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
• Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
• Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
• Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

VENISON LOIN WITH CIPOLLINI AGRODOLCE

Steps:

• Peel the onions and trim the tops, keeping the root end intact. Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt. Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes. Remember that the agrodolce will continue to thicken as it cools.
• Heat the olive oil in 1 large or 2 medium sauté pans over high heat. Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side. Transfer to a plate and let rest for 10 minutes or so.
• Cut each loin in half horizontally. Lean the halves against each other at opposing angles. Spoon the agrodolce next to the meats and drizzle some over the top. Serve immediately.